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Pumpkin Risotto

This pumpkin risotto is a creamy, comforting dish that combines tender arborio rice with sweet, earthy pumpkin. It’s made through slow, gentle stirring and simmering, resulting in a velvety texture with a vibrant orange hue. The dish is finished with Parmesan and herbs, offering a warm, satisfying bite perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Arborio rice Creamy, starchy rice for risotto
  • 2 cups Pumpkin (roasted or pureed) Sweet and earthy flavor
  • 4 cups Vegetable stock Kept warm for gradual addition
  • 1/2 cup Parmesan cheese Freshly grated, adds umami and creaminess
  • 1 Onion Finely chopped
  • 2 cloves Garlic Minced
  • 2 tablespoons Olive oil For sautéing
  • 2 tablespoons Butter Adds richness at the end
  • Fresh Herbs (sage or thyme) For garnish and flavor

Equipment

  • Wide, heavy-bottomed pan
  • Wooden spoon
  • Ladle
  • Knife
  • Chopping board
  • Blender or food processor

Method
 

  1. Chop the onion finely and mince the garlic. If using fresh pumpkin, roast it until tender, then puree until smooth; set aside.
  2. Heat the olive oil in a wide, heavy-bottomed pan over medium heat until it shimmers. Add the chopped onion and a pinch of salt, cooking until translucent and fragrant, about 5 minutes.
  3. Stir in the arborio rice, cooking and stirring for about 2 minutes until the edges become slightly translucent and the rice is lightly toasted.
  4. Pour in a splash of white wine and cook, stirring, until mostly absorbed, about 1-2 minutes. The rice should start to look glossy.
  5. Begin adding the warm vegetable stock, about half a cup at a time, stirring constantly and waiting for the liquid to mostly absorb before adding more. Continue this process for about 15 minutes, until the rice is just tender and creamy.
  6. When the rice is halfway cooked, gently fold in the roasted or pureed pumpkin to incorporate its sweet, earthy flavor into the risotto. Let it cook for another 10 minutes, stirring occasionally.
  7. Once the rice is tender but still slightly al dente, stir in the butter and grated Parmesan cheese until melted and silky. Adjust seasoning with salt if needed.
  8. Remove from heat, let the risotto rest for 2 minutes to settle, then spoon into bowls. Garnish with fresh herbs like sage or thyme for a fragrant finish.

Notes

For an extra layer of flavor, toast some sage leaves or sprinkle toasted seeds on top before serving. The risotto can be made ahead and gently reheated, adding a splash of stock to loosen it up if needed.